Corn

A unique and textured crisp with the flavors of corn muffins and blueberry jam smashed together.

How to choose corn: Look for tight, squeaky, green husks and rows of kernels that feel taut and full when you run your hands over the cobs.

Think of crunchy, tangy, no-hassle quick pickles as the gateway to all things preserved.

Bitter and bossy seeks warm and sweet: This robust dressing is capable of standing up to—and slightly softening—acerbic greens like dandelion or arugula. (Maybe it’s the bacon….)

Store-bought cornbreads can be very sweet; taste before using, or omit the sugar from your favorite recipe.

“A lighter, spicier version I could get down with on even the hottest of days.” —Alison Roman, senior associate food editor

Separate compartments are key to packing this lunch. Switch up the fixings to keep it fresh: Salsa, guac, and sour cream are all good options.

This fish and corn cake recipe is a less expensive, equally delicious option for anyone who loves a crab cake. Could you put it on a bun? Why not?

The sweetness of nectarines makes for some fascinating bites. (This recipe was developed with IBM's Chef Watson.)